FEED THE SPIRIT!

"In the beginning was the Word, and the Word was with God, and the Word was God. The same was in the beginning with God. All things were made by him; and without him was not any thing made that was made. In him was life; and the life was the light of men." John 1:1-4 KJV

"For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life." John 3:16 KJV

"And Jesus said unto them, I am the bread of life: he that cometh to me shall never hunger; and he that believeth on me shall never thirst." John 6:35 KJV

"That if thou shalt confess with thy mouth the Lord Jesus, and shalt believe in thine heart that God hath raised him from the dead, thou shalt be saved." Romans 10:9 KJV

"It is the spirit that quickeneth; the flesh profiteth nothing: the words that I speak unto you, they are spirit, and they are life." John 6:63 KJV

Turn stove on medium low heat and add Chinese sausage to
a pan or wok. Allow the sausage to render about 1 teaspoon of fat but be
careful not to let it turn too dark (this should take about 2 minutes). If it
starts to turn dark, turn your heat to low. Then transfer them to a plate
covered with paper towels so it can absorb the grease and set aside.

Brush oil into a pan or wok and turn your heat on medium
heat. Crack 2 eggs in a bowl and whisk them up. Pour the eggs into the pan or
wok and scramble the eggs breaking them up in small pieces so that there will
be bits of eggs throughout the fried rice. Then transfer the eggs to a plate
and set aside.

Break up clumps in the rice. Turn stove on high heat and
add in oil. When the oil is hot, add in onions and garlic stir frying them for
about 10-15 seconds or until fragrant. Then add in the rice continuing to break
up the clumps and toss the rice with the onions and garlic. Spread the rice
around the wok in one layer and leave it untouched for about 1 minute until the
bottom rice grains sizzle and crackle. Then stir fry the rice and repeat the
spreading/stir frying process 2-3 more times to ensure all rice grains cook
evenly.

Make the stir fry sauce by combining soy sauce, fish
sauce, rice wine and sugar. Whisk the sauce until sugar is completely
dissolved. Pour the sauce into the rice, stir frying it until every grain of
rice get coated with the sauce. Then do the spreading/stir fry method 2-3 more
times. Pour in the sausage, eggs and pepper to the rice and stir fry for 1-2
minutes until all the ingredients are mixed evenly. Taste the rice and adjust
seasoning if needed. Serve immediately.

1. In a bowl, add all the patty ingredients except for
beef and butter. Whisk the ingredients and then pour into ground beef mixing
until combined.

2. Form 2 patties about ½ inch thick making them a little
bigger than the buns since they will shrink when cooking. Press your thumb into
the middle of each patty so it is a bit thinner in the middle (to help it cook
evenly).

3. Turn stove on high heat. Melt butter and cook burger
patties for about 5-6 minutes per side on medium heat or until your desired
doneness. Place cheese on the burger patty for the last minute of cooking to
melt it.

4. Spread 1 teaspoon of butter on buns and toast it in a
pan on medium heat for 2-3 minute or until lightly golden brown.

5. On medium high heat, add 1 teaspoon butter to a pan
and once it melts, crack the eggs in the pan. Cook the eggs until whites are
completely firm but yolk is still runny.

6. To serve the burger, place lettuce and tomato on top
of the bottom bun. Then add the cheesy burger patty, kimchi, fried egg, and
Sriracha.

Dry tofu strips with paper towels. Turn heat on high and
add in oil. When oil is hot, add in tofu and fry tofu strips until golden brown
on all sides and pour in soy sauce. Coat tofu with soy sauce, transfer tofu
strips to plate, and set aside.

Step 2: Cook the Noodles

8 cups water

1 pound chow mein noodles

Bring water to a boil and cook the noodles until al dente
according to the directions on the package. Rinse, drain, and set the noodles
aside.

Turn stove to high heat and add in the oil. When the oil
is hot, add in the garlic, ginger, and pepper flakes. Sautee the aromatics for
about a minute or until fragrant. The pour in the vegetables and stir fry them
for about 2-3 minutes or until they are cooked but still crunchy on the inside.
Transfer vegetables to a plate and set them aside.

To make the stir fry sauce, add the soy sauces, water,
vinegar, sesame seed oil, sugar and chili sauce in a bowl and whisk them
together until the sugar dissolves in the sauce. Then set the sauce aside. Turn
stove on high heat and add in vegetable oil. When oil is hot, add in the
noodles, tofu, vegetables, and stir fry sauce. Stir fry everything for 2-3
minutes or until the sauce coats all the ingredients and the noodles are cooked
through. Then add in the green onions and bean sprouts stir frying them until
heat through. Transfer chow mein to a serving plate and add ground black pepper
to taste.

Turn your stove on high and bring the oil to 350 degrees
Fahrenheit or until a wooden utensil creates bubbles when placing it in the
middle of your deep fryer. Now beat the egg and set it aside. Then pour the
flour mix in a pan or large plate. Now put the shrimp in the beaten egg and
dredge them in the flour mix. Working in batches, add the shrimp to the oil and
fry them for about 2-3 minutes or until evenly golden and crispy. Transfer them
onto a plate lined with paper towels to drain off the excess oil.

Drizzle the sauce 1 tablespoon at a time to the shrimp
and toss them up. You want to make sure to add the sauce a little at a time
depending on how “saucy” you would like the shrimp to be. Place them on a
serving plate and sprinkle with chopped green onion and red chili flakes.

****You can eat this as an appetizer or serve it with
rice or on a salad as a main dish!

About Me

This blog was created to provide you with support, shortcuts, tools and techniques to improve the quality of your meals and the time it takes to prepare them. Many of us do not have all day to prepare meals for our families because of work and other obligations. Whatever the size or style learning, Tina is here for everyone from beginner cooks to expert chefs. She fuses traditional dishes with modern flavors and ingredients to create a culinary journey. Tina was facing a culture of non-precise measurements that contributed to her inventive style. Her love for cooking served as an inspiration to bring an innovative approach to teaching traditional recipes. She honors the many international traditions of each style of cuisine she cooks.